Browse all articles about cooking oil basics.
The types of cooking oil that can be recycled, vegetable, canola, soybean, peanut, fryer oil, and clean animal fats, plus what gets rejected and why.
How to dispose of used cooking oil safely: cool it, contain it, never drain or trash it, and recycle it. Home steps plus free pickup for commercial kitchens.
Yes, you can recycle home fryer oil, but not curbside. Learn how to cool, bottle, and drop off used cooking oil at an HHW or collection site, and never down the drain.
Our Cooking Oil Basics articles focus on practical guidance for restaurant owners and kitchen managers dealing with used cooking oil management and grease trap compliance. You will find step-by-step guides, regulatory breakdowns, checklists, and actionable tips based on current California rules and real-world industry experience. Every article is written to save you time and help you avoid common mistakes that can lead to fines, failed inspections, or service disruptions. Whether you are new to managing grease disposal or just want to stay current on changing requirements, this category has content tailored to your needs.
These articles give you the specific information you need to make better decisions about grease management at your restaurant. Instead of searching through dense regulatory documents or guessing at best practices, you get clear explanations written for busy foodservice operators. Topics range from day-to-day maintenance schedules to preparing for health inspections and understanding CDFA manifest rules. By following the recommendations in our Cooking Oil Basics guides, you can reduce the risk of costly violations, prevent kitchen emergencies, and ensure your grease handling procedures meet all California requirements without adding extra work to your plate.
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